Maggi Made for Special Seasons

Festive cooking deserves the right base. Discover which Maggi varieties shine in soups, stews, and grilled meats.

Maggi has been the silent partner in West African kitchens for decades. But not every cube is built for every dish — and the variety on supermarket shelves keeps growing. Here's how to pick the right one when the holiday cooking marathon kicks off.

Maggi Star (yellow)

The classic all-rounder. Mild, rounded, just enough salt. Use it as your base for soups, stews, and Jollof — anywhere you want flavour without forcing a single dominant note.

Maggi Crayfish

A shortcut for when you don't have ground crayfish on hand. Excellent in egusi, ogbono, and okra soup — but pair it with a smaller pinch of salt because the crayfish concentrate is already saline.

Maggi Chicken

The right cube for white soups, ofada stew, and rice dishes where you want a poultry-forward depth. Also fantastic dissolved into the marinade for grilled chicken or suya.

Festive cooking tips

• One cube goes a long way — start with less than the recipe says, taste, then add.
• Crush the cube into the oil during the fry-down stage for fuller flavour.
• Combine varieties (Star + Crayfish) for layered depth in big-pot soups.
• Don't add salt until you've tasted with the cube already in.